- The plastic lining the shelves is not food grade. (1 penalty point)
- The edge of the shelf in the front area is not smooth and easily cleanable. (1 penalty point)
- There is less than 20 foot candles of light in the walk-in. There is less than 50 foot candles of light by the oven. (1 penalty point)
2 occurences.
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10/27/2015 | Followup | 97 | Permit re-instated |
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
2 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food in the walk-in. (6 penalty points)
- Critical: The cooked potatoes are holding temperature of 74 degrees F. on the counter. Cooked chicken is holding temperature of 77 degrees F. at room temperature. (6 penalty points)
2 occurences.
- Critical: Food equipment including dishware are not clean. (6 penalty points)
- Shelves and the exterior of food equipment is not clean. (1 penalty point)
- Critical: The faucet is throwing water all over the ceiling and floor. (6 penalty points)
- All bare wood throughout the facility is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- Floors, walls and ceiling are not clean. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: The establishment is being closed as an imminent health hazard due to a water pipe break in the establishment., (100 penalty points)
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10/23/2015 | Followup | 0 | Permit Suspension |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
- Critical: The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Cream stored next to raw meat. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. A container used to serve a beverage is not stored in a clean dry location. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- French fries are not covered to prevent contamination. (1 penalty point)
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. Fish. (1 penalty point)
- Critical: Raw shell eggs are measuring 64 degrees. Cut tomatoes are measuring 59 degrees. Cut lettuce is measuring 64 degrees. (6 penalty points)
3 occurences.
- Critical: Cut tomatoes 45 degrees. Raw Shell eggs 64 degrees. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. A unlabled chemical bottle is filled with vinegar. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- A rag is being used as a stopper in the 3-com sink. There is standing water in the bottom of the reach-in. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Clean utensils are stored in dirty containers. The floor mat is encrusted with debris, (1 penalty point)
4 occurences.
- Critical: Employee washed out cloth in hand sink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Walk-in. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: Chemicals are stored above food. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
- Critical: Fly zapper stored above clean dishes. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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10/19/2015 | Routine | 0 | Advise & Educate |
| No violation noted during this evaluation. | 3/31/2014 | Followup | 100 | Advise & Educate |
- Critical: An employee dump a bucket with chemicals in a sink being used to thaw food. (6 penalty points)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The potato press is unclean to the sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
|
3/24/2014 | Followup | 82 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Raw eggs are being held out of temperature control at 78°F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean dishes are not covered or inverted to prevent contamination. (1 penalty point)
- The potato press is mounted to unsealed wood. Various surfaces are lined with contact paper. (1 penalty point)
2 occurences.
- Food that is prepared in the kitchen is stored in a beverage reach-in cooler. (1 penalty point)
- Critical: Food contact surfaces of food storage containers are cracked. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Food storage containers, on the drying rack, have food debris. The potato press is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The walk-in cooler floor is not smooth and easily cleanable. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Ceiling tiles are missing above the walk in. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Employee personal items are not stored separately from equipment. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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3/3/2014 | Routine | 49 | Advise & Educate |
- Person in charge is unable to provide letter from SLVHD authorizing alternative food handler training used by various employees here. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: .Containers of food are not covered in walk-in. (6 penalty points)
Corrected on site.
- Bags of onions and containers of food are on floor. Loosely bagged raw meat is stored above ready to eat food in freezer • (1 penalty point)
2 occurences.
- Clean kitchenware is not all stored covered / inverted. (1 penalty point)
- •Wooden cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Critical: Single use, colored grocery bags are used to bag raw meat found in freezer. (6 penalty points)
- Cutting boards are scored. (1 penalty point)
- Critical: Interior surfaces of ice bin of ice machine are not clean. (6 penalty points)
- Interior and exterior surfaces of freezer are not clean. (1 penalty point)
- Critical: Access to hand sink is obstructed by box on sink and by boxes in front of sink. Server"s access to handsink is obstructed by door. (3 penalty points)
2 occurences.
- Cold water valve handle is broken at hand sink and at culinary sink. Hose nozzle valve is installed downstream of non-continuous vacuum vreaker valve at mop sink in kitchen. (1 penalty point)
2 occurences.
- .Ceiling above service area is not smooth and free of ledges. (1 penalty point)
- Men's toilet room door is not self-closing. (1 penalty point)
- Hand sanitizer is dispensed in server station area which is remote from hand sink in prep area, (3 penalty points)
- Hand drying provision is not at hand sink in prep area. (3 penalty points)
Corrected on site.
- (Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures in food operations area. (1 penalty point)
|
11/13/2012 | Routine | 59 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The people working with food were unable to answer questions about proper holding temperatures of food and knowledge of how to avoid cross contamination to avoid foodborne illness. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler and outside the cooler.. (1 penalty point)
- Critical: Raw beef is being held out of temperature control at 57 °F on a counter. Cooked spaghetti, raw chicken, and cut lettuce are being held at 46 °F in the walk in cooler. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sponges are being used in the restaurant. (1 penalty point)
- A walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- The interior of the microwave is dirty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- There is no hand drying provision in the Men's restroom. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Employee coats are stored above food. (1 penalty point)
- There are many holes in the wall above the mop sink. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Critical: Coooked spagetti is stored in the the mop sink. (6 penalty points)
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4/19/2012 | Routine | 50 | Advise & Educate |
- Critical: An employee drink is stored next to cutting board. (6 penalty points)
- Critical: Raw chicken is being stored above other foods in the reach in cooler. Raw eggs are stored above lettuce at the walk in cooler. Raw chicken is stored on top of clean kitchen equipment. (18 penalty points)
3 occurences.
- Critical: The handle from scoop is touching the ice at ice machine. (6 penalty points)
- A food box is stored on the floor across from walk in cooler and in the walk in cooler. (1 penalty point)
- Critical: Eggs are stored at room temperature held at 48 degrees F. (6 penalty points)
- Critical: Sanitizing of kitchen equipment is not properly taking place. (6 penalty points)
- Critical: The handles from various units are unclean to sight and touch. (6 penalty points)
- Critical: The hand washing station is obstructed next to the ice machine and at back hand wash sink. (3 penalty points)
- No hand drying provisions are available at hand washing stations. (3 penalty points)
- Hoses are running along the floor. (1 penalty point)
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5/6/2010 | Routine | 44 | Advise & Educate |
- Food items are stored on the floor (1 penalty point)
- Critical: Eggs are stored at room temperature (6 penalty points)
- CO2 tank is unrestrained (1 penalty point)
Corrected on site.
- Critical: The hand washing station is obstructed (3 penalty points)
- There are no hand drying provisions at hand sink (3 penalty points)
|
8/10/2009 | Routine | 86 | Advise & Educate |
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